Shortcut Moussaka Recipe

Name: Shortcut Moussaka Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. extra virgin olive oil; 2 pound grnd beef; 1 sm. onion, minced; 1 (15 ounce.) can tomato sauce; 3/4 c. dry red wine; 2 tbsp. minced fresh parsley; 1 teaspoon dry oregano, crumbled; 1/4 teaspoon grnd cinnamon; 1/4 c. (1/2 stick) butter; 1/4 c. all-purpose flour; 2 c. lowfat milk; 3 Large eggs; 1 c. grated Parmesan cheese; 1 lg. eggplant (about 1 1/2 lb.), peeled, sliced into thin rounds

Servings: persons

1/4 c. extra virgin olive oil
2 pound grnd beef
1 sm. onion, minced
1 (15 ounce.) can tomato sauce
3/4 c. dry red wine
2 tbsp. minced fresh parsley
1 teaspoon dry oregano, crumbled
1/4 teaspoon grnd cinnamon
1/4 c. (1/2 stick) butter
1/4 c. all-purpose flour
2 c. lowfat milk
3 Large eggs
1 c. grated Parmesan cheese
1 lg. eggplant (about 1 1/2 lb.), peeled, sliced into thin rounds

1
Heat extra virgin olive oil in heavy large saucepan over medium-high heat.
2
Add in grnd beef and minced onion and cook till beef is brown, breaking up beef with fork, about 15 min.
3
Fold in tomato sauce, red wine, parsley, crumbled oregano and grnd cinnamon.
4
Simmer till mix thickens and is almost dry, stirring occasionally, about 20 min.
5
(Can be prepared 1 day ahead.
6
Cover tightly and chill.)
7
Preheat oven to 350 degrees.
8
Heat butter in heavy medium saucepan over medium low heat.
9
Add in flour and stir 1 minute.
10
Gradually add in lowfat milk, whisking till smooth.
11
Boil till thick, stirring constantly, about 2 min.
12
Beat Large eggs in small bowl to blend.
13
Whisk small amount of lowfat milk mix into Large eggs.
14
Return mix to saucepan.
15
Bring to boil, whisking constantly.
16
Remove custard from heat.
17
Stir in 1/2 c. grated Parmesan cheese.
18
Season custard to taste with salt and pepper.
19
Butter 13 x 9 x 2 inch glass baking dish.
20
Arrange half of eggplant in bottom of dish.
21
Season with salt and pepper.
22
Spread meat mix over.
23
Top with remaining eggplant.
24
Pour warm custard cheese sauce over eggplant.
25
Sprinkle with remaining 1/2 c. Parmesan.
26
Cover loosely with foil and bake 1 hour.
27
Uncover and continue baking till golden brown and bubbling on edges, about 10 min longer.
28
Cold 10 min.

1328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 c. extra virgin olive oil, 2 pound grnd beef, 1 sm. onion, minced, 1 (15 ounce.) can tomato sauce, and more.

Yes, Shortcut Moussaka Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!